Womens_HealthAustralia-February_2017

No time in the

morning? Prep

these gems the

night before, then

grab and go.

SERVES 2

4 eggs Salt and pepper 1 leek

300g tomatoes, roughly chopped

150g mushrooms 1 fresh red chilli

Handful of basil leaves, chopped

1 Preheat the oven to 200°C. Add

1 tbs of oil into a large ovenproof pan

at medium to high heat. Whisk the

eggs in a separate bowl and season

with salt and pepper. Fry the rest of

the ingredients for 5–10 mins. Slowly

pour the whisked eggs over the top

of the fried vegies, creating an even

layer across the pan.

2 Place the pan into the oven and bake

for 20 mins until cooked through. Remove

from the oven and leave to cool. Using a

spatula, remove the fritatta from the pan

and place onto a wooden board. Use a

knife to slice into quarters and place

into an airtight container in the fridge.

PER SERVE: 845KJ, SAT FAT 2G, SUGAR 7G

SERVES 5

30g cashews 30g flaked almonds

30g dried dates 30g pumpkin seeds

100g low-sugar granola

1 Preheat oven to 180°C.

2 Roughly chop the cashews and place

onto a baking tray with the flaked

almonds. Toast the nut mix in the oven

for 10–15 mins: shake halfway through.

3 Remove your nut mix from the oven

and leave to cool.

4 When cooled, mix together with

the rest of the ingredients and store

in an airtight container. Enjoy on the

go or sprinkled on top of a bowl of

porridge at your desk.

PER SERVE*: 1004KJ, SAT FAT 3.4G, SUGAR 8.8G

128 womenshealth.com.au FEBRUARY 2017